Corned Beef and Cabbage Recipe

Corned Beef and Cabbage is one of those old time recipes which has definitely with stood the tests of time. It’s easy to make and usually pretty easy on the budget as well. It makes a great addition to a pot luck or family gathering. The leftovers can be chopped up with some onion and fried in a skillet to make corned beef hash.

Directions:

Yield: 5-6 servings

1. Cover beef with cold water in a large dutch oven and refrigerate overnight. In the morning, drain rinse and cover with cool water again. This helps reduce the salt. Otherwise, without this step, your beef will be too salty and may not even be edible.
2. Place dutch oven on the stove. Bring to a boil over high heat. Once the boiling point is reached, cover and reduce heat to a simmer for 3 hours. Remove any scum that forms on the top.
3. Prepare the vegetables by quartering the head of cabbage and the turnip, cut the carrots in half and peel the potatoes. If you are preparing the vegetables ahead of time, let them soak in water until you add them to the stew.
4. At the 2 hour mark, bring the water back up to a boil and add the carrots and turnip. Because these vegetables are cut into large pieces, it will take about an hour to cook them. Add more liquid if necessary. It will take less time to cook the cabbage so wait about ten minutes to add. Because the potatoes are smaller, wait another 10 minutes after adding the cabbage to add them.
5. After 3 hours, check to make sure the vegetables are nice and tender. If they are ready, remove everything from the water and discard the water. Slice the beef and vegetables, place on a platter and serve.

Enjoy!